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Cappuccino Hamantashen


I love trying new flavors for hamantashen ever year. This year I turned to my favorite drink for inspiration. I started with a coffee flavored dough, filled it with white chocolate and topped with a sprinkle of cinnamon.

I tested this recipe with coconut oil and found the dough way too hard to work with, so I went with butter. It is likely that margarine would work well, but I know the butter did without any refrigeration time. I also tested making white chocolate ganache, but found the melted chips worked well, so no need for the extra steps or ingredients.

  • Duration
  • Cook Time
  • Prep Time
  • 16 ServingsServings


  • 1+ cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon espresso powder (fine grind or Turkish coffee)
  • 1/8 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup white chocolate chips
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.  Prepare a large baking sheet with parchment paper.
  2. Sift the dry ingredients together into a bowl and set aside.
  3. Using an electric mixer, cream the butter and sugar until fluffy.  Add the egg and vanilla and mix well, scraping sides as needed.
  4. Slowly add dry ingredients to the wet while mixing carefully.  Once all the flour has been added and the dough is mostly together, use your hands to combine it all and place on a  floured surface.  If needed add more flour to achieve a less sticky dough. 
  5. Roll out the dough and cut circles with 2 1/2 inch round cookie or biscuit cutter.
  6. Meanwhile prepare filling by melting white chocolate chips in the microwave, starting with 30 seconds and then 10 second intervals until fully melted.
  7. Spoon a scant teaspoon white chocolate into cookie center, fold up sides into a triangle.  Place on baking sheet and bake for about 10 minutes.  Remove to cool and sprinkle with cinnamon.